Peanut Thai Noodles with Chicken

These straightforward Thai Peanut Noodles with Chicken are tossed with tender chicken, fresh veggies and noodles in a silky from-scratch peanut sauce. Packed with protein and tons of flavor, this lighter peanut noodle recipe makes the reliable quick and straightforward weeknight dinner!

Silky, saucy peanut noodles are always a favorite in our house and this straightforward recipe comes together with simple ingredients for a satisfying dinner the whole family will keep. You get tender chicken, noodles and plenty of colorful veggies all tossed together in the most flavorful peanut sauce.

These chicken peanut noodles are also straightforward to customize with whatever vegetables you have on hand and are great for meal prep. Add a little sriracha or crushed red pepper if you like some heat and do not forget a squeeze of fresh lime just before serving!

What goes in

• 12 ounces whole wheat linguine noodles
• 1 cup cooked shredded chicken (
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons fresh basil, chopped
• 1/4 cup chopped peanuts
• Sesame seeds, as garnish
• 1/3 cup all-natural creamy peanut butter
• 3 tablespoons low-sodium soy sauce (or tamari if gluten-free)
• 2 tablespoons fresh lime juice (about 1 lime)
• 3 tablespoons hot water
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons chili garlic paste
• 1 1/2 tablespoon honey (or maple syrup)
• 1 tablespoon fresh grated ginger

How it comes together

1. Make the peanut sauce. Whisk together all the peanut sauce ingredients in a small bowl until smooth and silky. Add a little warm water, if needed, until the sauce reaches a pourable consistency.
2. Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to package directions until just al dente. Drain and hold nearby.
3. Cook the chicken. While the noodles cook, heat oil in a large skillet over a lively burner. Add the chicken and cook until golden and cooked through, stirring occasionally.
4. Add the vegetables. Add the vegetables to the skillet and cook until crisp-tender. You want them cooked through but still colorful with a little bite.
5. Add the noodles and sauce. Add the cooked noodles to the skillet along with the peanut sauce. Toss everything together until the noodles, chicken and vegetables are evenly coated.
6. Serve. Divide between bowls and top with your favorite garnishes. A cook keep fresh cilantro, green onions, chopped peanuts, sesame seeds and a squeeze of fresh lime juice.

Keep in mind

Prep Ahead: Make the peanut sauce up to 5 days in advance and store in an airtight container in the refrigerator. The vegetables can also be chopped 1 to 2 days ahead. Storage: Store leftover peanut noodles in an airtight container in the refrigerator for up to 4 days. Reheating: The peanut sauce will thicken as it sits. Add a splash of warm water before reheating, then gently warm in the microwave or skillet and toss until the sauce is silky again. Meal Prep: Divide into in